4 lg. ripe tomatoes (2 1/2 lbs.), sliced thin
3 oz. bleu cheese, crumbled (1/2 c.)

DRESSING:

1/4 c. vegetable oil
1/4 c. red wine vinegar
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. minced garlic
Watercress sprigs for garnish
Tiny parsley bits or flakes for garnish

Arrange tomatoes on large serving platter. Sprinkle with bleu cheese bits. Whisk dressing ingredients in a small bowl or shake in covered jar until blended. Pour over tomatoes and cheese. Sprinkle with watercress or parsley flakes. Try using feta cheese instead of the bleu at times.